4 Easy and Picnic-Friendly Vegan Snacks for Summer


4 Easy and Picnic-Friendly Vegan Snacks for Summer

Food tastes best with a side of sunshine. So, grab your picnic blankets, choose a quiet, socially distanced spot and make the most of this warm weather. We’ve selected 4 vegalicious, healthy, and budget-friendly snacks for your picnic baskets. These snacks are so incredibly easy to make, that you won’t have to waste a gorgeous summer toiling in the kitchen

1. Vegan Herbed Potato Salad

Is a picnic ever complete without a potato salad? We think not.

This herbed potato salad made with fresh, fork-tender potatoes seasoned with parsley, chives, and thyme, and marinated in lemon-Dijon dressing, is what you’d call summer-in-a-bowl.



1 kg baby or charlotte potatoes

15g (1/4 cup) of parsley, finely chopped

2 tbsp chives, finely chopped

1 tbsp dried thyme

2 tbsp dill, finely chopped

2 cloves of garlic, minced

4 tbsp olive oil

2 tbsp Dijon mustard

Juice of ½ a lemon

Salt and pepper, to taste

  • To make this vegan herbed potato salad; wash and scrub the potatoes thoroughly, and dice them into quarters. If using charlotte potatoes, chop them into 1-inch cubes.
  • Take the potatoes in a large saucepan. Fill it up with water, till the potatoes are about 1 inch submerged. Cover and bring to a boil on high heat, then reduce the heat and simmer for 6 to 8 minutes till potatoes are fork-tender. Drain out the water and let the potatoes rest for 10 minutes.
  • Meanwhile, to prepare the dressing, take garlic, olive oil, Dijon mustard, lemon juice, and ground pepper in a small bowl. Mix until well combined.
  • Transfer the cooled potatoes into a serving bowl. Add chopped herbs, pour the dressing on top and mix till potatoes are well coated with the herbs and dressing. Check for seasoning and if required, add more salt.


2. Vegan Chickpea Hummus

This classic vegan hummus is equally delicious as a dip and as a stand-alone dish.

Soft boiled chickpeas are blended with tahini, garlic, olive oil, and lemon to create this velvety smooth and thick hummus. Vegan hummus is a must-have in your picnic basket and also a great dish to stock up in your fridge.

Pair this hummus with our rainbow quinoa and falafel for a quick, on the fly lunch.



700g dried chickpeas, soaked overnight in cold water

135 ml olive oil, plus 1tbsp for final drizzling

2 garlic cloves, chopped

1 tbsp tahini

Juice of 1 ½ lemon

Salt, to taste

½ tsp smoked paprika (for topping)

  • Reserve 1/3rd cup of chickpea-soaked water and drain out the rest. In a large pot, take chickpeas and add water till the chickpeas are submerged by 4 inches. Bring to a boil on high heat, then reduce the heat and simmer for 50 to 60 minutes, till chickpeas are tender (you can boil chickpeas beforehand and refrigerate for up to 4 days, or use canned chickpeas)
  • Transfer cooked and cooled chickpeas into a food processer. Add 135ml olive oil, tahini, garlic, lemon juice, salt and blend to form a thick, coarse paste. Then add chickpea-soaked water gradually, while blending continuously, till you get a smooth, creamy paste. Check for seasoning and if required add more salt.
  • Transfer hummus into a serving bowl. Drizzle olive oil on top, add smoked paprika, top off with herbs and nuts of your choice (optional) and serve.


3. Awesome Vegan Burritos with Whole Wheat Tortillas

If you aren’t convinced by the idea of a meatless burrito, then this seriously awesome vegan burrito stuffed with rice, chipotle black beans, and vegan sour cream is here to change your mind. It’s an easy make ahead recipe.

Prepare rice and black beans the night before, and whip up fresh burritos in minutes, on the picnic morning.


For Chipotle Black Beans:

1 tbsp vegetable oil

1 garlic clove, minced

1 ½ tbsp chipotle paste

400g tomatoes, finely chopped

1/3 cup water

400g black beans, boiled (alternatively you can also use canned beans)

150g (1 bunch) coriander, finely chopped, plus a few sprigs more, for topping

Salt, to taste

For Basmati Lemon Rice:

250g Basmati rice, cooked and drained

Juice of 1 lemon

½ a red onion, finely chopped

50g hazelnuts, finely chopped (optional)

Salt, to taste

For Burritos:

4 whole-wheat tortillas

50g lettuce leaves, shredded

4 tbsp vegan sour cream


  • To make black bean chipotle, heat oil in a pan over medium-high heat. Add garlic and sauté for 30 seconds, until its rawness is cooked off. Then add chipotle paste and mix. Stir in chopped tomatoes, and cook for 3 to 4 minutes. Add water, season with salt, and simmer until thick. Add black beans, mix and cook for 2 minutes. Top off with fresh coriander and mix.
  • For basmati lemon rice, take the rice in a mixing bowl. Add lemon juice, red onion, and hazelnuts. Mix well and keep aside.
  • To assemble the burritos, lay out a tortilla on a flat surface. Spread sour cream generously on top of the tortilla. Add lettuce and rice. Top off with black bean chipotle and freshly chopped coriander. Roll the burrito tightly, wrap it in a foil if you like, and serve or pack into your picnic basket


4. Vegan Brownies

What better way to end your picnic on the sweetest note than these gorgeous, indulgent, vegan chocolate brownies?

Our only advice – pack a ton, because people will be going back for thirds and fourths of these delicious, ooey-gooey, chocolate brownies.

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